Patent Application
20200115094
The described embodiments generally relate to bases for bottles. More specifically, described embodiments generally relate to bases for carbonated soft drink beverage bottles.
In some embodiments, a beverage container includes a body and a base. The base may include a skirt that extends from the body to a dome. Ribs connect the dome and the skirt. A foot may be formed between a pair of adjacent ribs and also extend from the skirt to the dome. Each foot may have a seat and two sidewalls. Each rib may have a transition point between the skirt and the dome where a tangent line formed that the transition point has a slope of zero. In some embodiments, the seat-to-sidewall transition of each foot is smooth.
The dome may include a dome angle. The dome angle may be greater than 30 degrees. Each rib may have a rib height measured from a horizontal plane defined by the seats of the feet. The dome may also have a dome height measured from the horizontal plane defined by the seats of the feet. In some embodiments, the dome height is greater than 4 times the rib height. In some embodiments, the rib height may be between 2 mm and 4 mm. For example, the rib height may be 3.7 mm. In some embodiments, the rib height may be a determined as a fraction of the horizontal outer skirt radius. For example, the rib height may be ½, ⅓, or 1/9 the horizontal outer skirt radius.
The base may also have a horizontal outer skirt radius. In some embodiments, the dome height is greater than 1.3 times the horizontal outer skirt radius. Each foot may also have seat radial width. The seat radial width may be less than 11 degrees. In some embodiments, the seat radial width may be less than 6 degrees. The number of feet may be 8 in some embodiments. The smooth seat-to-side-wall transition of each foot may have a filet radius greater than 1 mm. Additionally, in some embodiments, a slope of a tangent line formed in a plane connecting two adjacent seats at any point between two adjacent seat may have a slope less than 1.3.
In some embodiments, a base for a beverage container has a dome with a vertical axis. The base may also have ribs that extend from the dome to a skirt of the base. The base may also include feet. Each foot may be formed between a pair of adjacent ribs and may extend from the skirt to the dome. Each foot may have a seat and two sidewalls. The sidewall-to-rib transition and the seat-to-sidewall transitions may be smooth. Neither the feet nor the ribs may extend beyond a dome boundary that is defined by a smooth region.
Each sidewall may have a sidewall angle defined by a horizontal line and a tangent line formed at a sidewall inflection point. The sidewall angle may be between 30 degrees and 60 degrees. In some embodiments, the side wall angle may be between 40 and 52 degrees. Each rib may also have a rib angle. The rib angle may be defined as the angle between a transition point of the rib and the dome boundary. The rib angle may be between 40 and 50 degrees.
In some embodiments of a base for a beverage container, the base may include a skirt and feet extending from the skirt. Each foot may have a seat and two sidewalls extending from the seat. Ribs may connect adjacent sidewalls. Each rib may have an inflection point. A dome extending from the feet and the ribs may have a smooth region.
In some embodiments, the feet and ribs to not extend into the smooth region of the dome. The smooth region may define a dome radius. The dome may also have a dome height. In some embodiments, the dome height is between 1.3 and 1.7 time the dome radius. Each rib may have a rib height measured from a horizontal plane defined by the seats of the feet. In some embodiments, the rib height may be between 2 mm and 4 mm. Each foot may also have a seat radial width. In some embodiments, the seat radial width may be less than 6 degrees. In some embodiments, each foot may have a foot angle. The foot angle may be defined by a tangent line formed at an interior of the foot and a horizontal plane. In some embodiments, the foot angle may be greater than 50 degrees.
In some embodiments, a beverage container has a body and base. The base includes a skirt extending from the body. Ribs extending from the skirt connect the skirt to a dome. The dome may be centered on a vertical axis. Feet may be formed on the base. In some embodiments, each foot is formed between a pair of adjacent ribs. Each foot may extend from the skirt to the dome. Each foot may have a seat and two sidewalls. Each rib may have a transition point between the skirt and the dome where a tangent line formed at the transition point has a slope of zero. In some embodiments, when the beverage container is pressurized, the feet splay away from the vertical axis.
The accompanying drawings, which are incorporated herein and form a part of the specification, illustrate embodiments of the present disclosure by way of example, and not by way of limitation. Together with the description they further serve to explain principles of the disclosure and enable a person skilled in the pertinent art to make and use the disclosure.
The present invention will now be described in detail with reference to embodiments thereof as illustrated in the accompanying drawings. References to “one embodiment,” “an embodiment,” “an example embodiment,” “some embodiments,” etc., indicate that the embodiment described may include a particular feature, structure, or characteristic, but every embodiment described may not necessarily include that particular feature, structure, or characteristic. Similarly, other embodiments may include additional features, structures, or characteristics. Moreover, such phrases are not necessarily referring to the same embodiment. When a particular feature, structure, or characteristic is described in connection with the embodiment, it is submitted that it is within the knowledge of one skilled in the art to effect such feature, structure, or characteristic in connection with other embodiments whether or not explicitly described.
The terms “invention,” “present invention,” “disclosure,” or “present disclosure” as used herein are non-limiting terms and are not intended to refer to any single embodiment of the particular invention but encompasses all possible embodiments as described in the application.
Plastic beverage containers may contain a variety of beverages including carbonated beverages. Carbonated beverages may include, for example, soda, beer, or carbonated water. The level of carbonation may vary depending on the beverage. For example, some sodas may be carbonated to 4.2 atmospheres. Also, for example, carbonated waters may be carbonated to between 2.7 and 3.1 atmospheres.
Plastic beverage containers have a variety of bases. Each base is designed to withstand the pressures exerted by the carbonated beverage contained in the beverage container. In addition to the retention and supporting function of beverage containers, customers may associate the base of the beverage container with a type of beverage. For example, customers may associate a petaloid base with a carbonated soft drink such as soda. Or, for example, customers may associate a champagne bottle base with a premium beverage.
Champagne bases for plastic beverage containers evoke the look of the classic glass champagne bottle base. These structures are found on some glass bottles and have an elegant and timeless look. The classic champagne bottle base has a dome structure, or punt, formed into the base with the apex of the dome rising into the area containing the beverage. A bearing zone connects the dome to the side walls of the beverage container. The beverage container may rest on the bearing zone when upright on a horizontal surface.
The dome of the champagne base is generally well-suited to the internal pressure of a carbonated beverage contained in a beverage container because of the continuous sloping nature of the dome. This evenly distributes the pressure exerted by the contained carbonated beverage on the dome and the bearing region. However, the bearing regions must sufficiently support the pressure from the dome so that the dome does not protrude out, invert, or shift off of a center axis of the beverage container. When a glass bottle is used, the strength of the glass alone may support the dome. No specific or intricate geometries of the champagne base may be necessary in glass beverage containers.
In contrast with glass beverage containers, plastic containers are lighter and thinner. The relatively thin material at the bearing zone may cause an asymmetric deformation of the bearing zone when the beverage container is subjected to pressure from a carbonated beverage in the beverage container. Such deformation of the bearing zone may cause asymmetric swelling of the bearing zone increasing instability of the beverage bottle base. This instability of the beverage bottle base may make the beverage bottle more susceptible to asymmetric leaning or tipping over, since the container rests on its bearing zone when placed on a surface. Under some conditions, as the bearing zone deforms, the dome also begins to deform. For example, as one part of the bearing zone expands or bulges, areas of the dome may move towards the bulge bringing the dome off of the vertical axis. This deformation may cause the distribution of force on the surface of the dome to lose its symmetry. The resulting asymmetry of forces on the dome may lead the dome to invert.
Risk of deformation of the bearing zone may be reduced in several ways. First, more material may be added to the base of the beverage container to increase the thickness and strength of the bearing zone. However, the addition of material to the bearing zone undesirably increases the weight and material cost of the container. Using thick plastic at the bottom of the plastic beverage container may not be desirable because it adds weight and material to the bottle. The extra weight and material increase transportation and manufacturing costs. Second, the geometry and structure of the champagne base may be altered to support the loading on the dome and the bearing zone without a substantial increase in thickness.
Embodiments of the present invention provide a base supported by structural geometry of the base. These structures contribute to the structural integrity of a champagne base for a beverage container. Specifically, embodiments relate to increasing the structural stability of the dome and preventing deformations of the base of a plastic beverage container. In some embodiments, the dome may be supported by ribs. The pressure exerted by the pressured beverage on the dome may be transferred to ribs formed on the base. The ribs may extend from the dome to the side wall of the beverage container. Unlike the dome, which extends into the area containing the beverage, the ribs may extend away from the area containing the beverage. That is, they may have an opposite concavity (e.g. concave v. convex) than the dome when viewed in cross section. The addition of ribs on the base alters the force profile resisting the load forces on the dome. The structure of the ribs can more uniformly distribute the stress on the base to minimize points of stress concentrations. Embodiments provide a base for a plastic beverage container that enables higher loadings with less material in the base of the plastic beverage container.
In addition to the ribs, a beverage container may include feet. The feet help inhibit the deformation of a bearing zone of the base of the beverage container. The feet also support the dome and inhibit asymmetric dome loading. A foot may be formed between each rib. The foot may have a seat on which the beverage container rest when the beverage container is placed on a horizontal surface. The feet and ribs may extend from the bearing zone to the base of the beverage container. The feet and ribs may also help stabilize the bearing zone to inhibit deformation of the bearing zone. Additionally, the feet help stabilize the beverage container when the beverage container is placed on a surface, such as a table.
These and other embodiments are discussed below with reference to the figures.
A beverage container 10 may have a body 30 with beverage container side walls 50 and a base 100. Base 100 of beverage container 10 may extend from beverage container side walls 50.
As shown in
The force from internal pressure in beverage container 10 (e.g., from a carbonated beverage sealed therein) on dome 120 may be distributed to other portions of base 100. For example, bearing zone 115 may support dome 120. As shown in
As shown in
In some embodiments, ribs 130 may have a rib height 208. Rib height 208 is a distance between the lowest point of centerline 134 of rib 130 and a horizontal surface 202 that extends between the seats 152 of feet 150. In some embodiments, the location on rib 130 where rib height 208 is measured may correspond to transition point 132. In some embodiments, rib height 208 may be relatively small in comparison to other dimensions of base 100. For example, rib height may be less than 7 mm. In some embodiments, rib height 208 may be 3.5 mm. Minimizing rib height 208 reduces the visual prominence of ribs 130 and feet 150 to give beverage container 10 does not look like a traditional carbonated soft drink base, which may be a petaloid base with large or pronounced feet. In some embodiments, rib 130 has a rib angle 212. Rib angle 212 is an angle that rib 130 extends at toward dome 120. Rib angle 212 may be shallower or may be greater than dome angle 214. For example, rib angle 212 may be 45°. Rib angle 212 may also be between 30° and 60°. In some embodiments, rib angle 212 is defined as the angle between horizontal surface 202 and a line between transition point 136 and dome boundary 122.
Dome 120 may have a dome height 216. Dome height 216 may be proportional to the outer skirt radius 204. For example, in some embodiments dome height 216 is greater than outer skirt radius 204. For example, dome height 216 may be between 0.2 and 2 times outer skirt radius 204. In some embodiments, dome height 216 may be between 0.3 and 1 times outer skirt radius 204. For example, dome height 216 may be 0.4 times outer skirt radius 204.
Additionally dome 120 may have a dome radius 218. Dome radius 218 may be the radius of dome 120 at dome boundary 122. In some embodiments, dome radius 218 is proportional to outer skirt radius 204. For example, in some embodiments dome radius 218 may be between ⅓rd and 1/7th outer skirt radius 204. For example, dome radius 218 may be 10 mm. Also, in some embodiments, foot 150 may have a foot angle 226 described as an angle between a tangent line formed at a point on an interior side of foot 150 and horizontal surface 202. The interior side of foot 150 may be a point between seat 152 and dome boundary 122. In some embodiments foot angle is greater than rib angle 212. For example, foot angle 226 may be greater than 30°, 35°, 40°, 45°, 50°, 55°, or 60°.
Dome 120 has a dome angle 214. Dome angle 214 may be defined as the angle between a horizontal line and a tangent line formed at dome boundary 122 and extending through vertical axis 200. In some embodiments, dome angle 214 may be between 10° and 60°. A dome angle 214 in excess of 45° is preferable because it more effectively concentrates the loading on dome 120. In some embodiments, dome angle 214 is greater than 30°, 35°, 40°, 45°, 50°, 55°, or 60°. When beverage container 10 contains a beverage, dome 120 is subject to loading. This loading is increases when the contained beverage is a pressurized beverage such as soda or carbonated water. The pressure inside beverage container may be between 2.7 and 4.2 atmospheres. Dome 120 supports the force exerted by this pressure.
Smooth transitions between surfaces minimizes stress concentrations in base 100. In some embodiment, all points on the surface of base 100 are differentiable. That is, there are no sharp transitions between surfaces. Minimizing stress concentrations allows base 100 to be formed with less material, reducing costs and weight. Additionally, using smooth transitions in base 100 may give base 100 a uniform thickness 224. In addition, as the pressure loading on dome 120 increases, feet 150 may also deform reducing the amount of seat 152 in contact with a horizontal surface. Using smooth transitions allows for portions of foot sidewall 154 to absorb the deformation of seat 152.
The smooth shape of base 100 and the increased dome height 216 may give another benefit to the structure of base 100. In some embodiments, base 100 may be formed in a blow molding process from biaxially oriented polyethylene terephthalate (PET). Base 100's smooth shape and increased dome height 216 prevents a buildup of PET in the base and makes sure the PET is stretched across the surface of base 100. Stretching PET sufficiently helps internally orient the structure of the PET. Specifically, it contributes to the “orienting” of the PET. Proper orientation of the PET material increases its overall strength and allows thinner sections to bear greater loads.
The stretching of PET may be aided by increased surface area of base 100. The surface area of base 100 is increased using an increased dome height 216 and using smooth, as opposed to sharp, transitions between different structures on base 100. In some embodiments, a surface area of base 100 may be twice the area of a circle having a radius equal to outer skirt radius 204. In some embodiments, the surface area of base 100 may be between 1.5 and 2.5 times larger than the area of a circle having a radius equal to outer skirt radius 204.
Additionally, the increased height of dome 120 may increase the vertical force on feet 150. In response to the increased force, foot 150 may adapt to the increased pressure by moving out from vertical axis 200 slightly in direction 300. This moving out, or splaying, of feet 150 keeps them in contact with horizontal surface 202 and increase the contact area. The increased contact area keeps beverage container 10 supported.
It is to be appreciated that the Detailed Description section, and not the Summary and Abstract sections, is intended to be used to interpret the claims. The Summary and Abstract sections may set forth one or more but not all exemplary embodiments of the present disclosure but are not intended to limit the present disclosure and claims in any way.
The foregoing description of the specific embodiments so fully reveal the general nature of the disclosure that others can, by applying knowledge within the skill of the art, readily modify and/or adapt for various applications such specific embodiments, without undue experimentation, without departing from the general concept of the present disclosure. Therefore, such adaptations and modifications are intended to be within the meaning and range of equivalents of the disclosed embodiments, based on the teaching and guidance presented herein. It is to be understood that the phraseology or terminology herein is for the purpose of description and not of limitation, such that the terminology or phraseology of the present specification is to be interpreted by the skilled artisan in light of the teachings and guidance.
The breadth and scope of the present disclosure should not be limited by any of the above-described exemplary embodiments, but should be defined only in accordance with the following claims and their equivalents.
